Pork Roast with Creamy Mustard Sauce
Pulled Pork Sandwiches
Crock Pot Pork Roast With Gravy
Savory Turkey Breast
Multi-Bean Soup
Crockpot Lemon Garlic Chicken with Wild Rice
Slow Cooker Chicken
Flank Steak Roll-up
Cornish Hens with Potatoes



Pork Roast with Creamy Mustard Sauce

From: Betty Crocker's Slow Cooker Meals
Prep: 15 min.
Cook: 9 hr. + 15 min.

2 1/2- to 3-lb. pork boneless sirloin roast
1 Tbsp. Vegetable oil
3/4 cup dry white wine or can substitute chicken broth
2 Tbsp. Gold Medal all-purpose flour
1 tsp. salt
1/2 tsp. pepper
2 medium carrots, finely chopped
1 medium onion, finely chopped
1 small shallot, finely chopped
1/4 cup half-and-half
2 to 3 Tbsp. country-style Dijon mustard

Trim excess fat from pork. Heat oil in 10-inch skillet over medium-high
heat. Cook pork in oil about 10 minutes, turning occasionally, until
brown on all sides. Place pork in 3 1/2- to 6-quart slow cooker. Mix
remaining ingredients except half-and-half and mustard; pour over pork.
Cover and cook on low heat setting 7 to 9 hours or until pork is tender.
Remove pork from slow cooker; cover and keep warm. Skim fat from pork
juices in cooker if desired. Stir half-and-half and mustard into juices.
Cover and cook on high heat setting about 15 minutes or until slightly
thickened. Serve sauce with pork. 8 servings.

1 serving: Calories 175 (calories from fat 80); Fat 9g (saturated 3g);
Cholesterol 55mg; Sodium 390mg; Carbohydrate 5g (dietary fiber 1g);
Protein 20g % Daily Value: Vitamin A 24%; Vitamin C 2%; Calcium 2%; Iron
6% Diet Exchanges: 2 1/2 lean meat, 1 vegetable



Pulled Pork Sandwiches

pork shoulder
1 cup water
basil
rosemary
Barbecue sauce

Put the pork shoulder roast in the crockpot overnight on low with 1 cup of
water and some basil and rosemary. In the morning turn it off and let it
cool down a bit. Remove any skin or bone. Pull the meat apart into small
pieces and return it to the crockpot. Dump in a bottle of Barbecue sauce
and a little water (1/4 cup) and mix it all together. Put it back on low
for a few hours. Serve on hamburger buns with coleslaw.



Crock Pot Pork Roast With Gravy

4 to 5 lbs. loin end roast
1 clove garlic, sliced
2 med. onions, sliced
1 bay leaf
1 whole clove
1 cup hot water
2 Tbsp. Worcestershire sauce

Rub roast with salt and pepper. make tiny slits in meat and insert slivers
of garlic. In crock pot put 1 sliced onion on bottom. Add roast then
remaining onion and other ingredients. Cover and cook 1 hour on high. Turn
to low and cook 9 to 10 hours or until done.

GRAVY: Remove roast, onions, clove and bay leaf. In separate cup or bowl,
blend 2 tablespoons cold water with 2 tablespoons cornstarch to form
smooth paste. Set crockpot on high and pour in paste. Stir well and let
come to a boil (10 to 15 minutes) until thickened.




Savory Turkey Breast

From: Betty Crocker, Slow Cooker Meals

Prep: 15 min.
Cook: 9 hr.

6 1/2-pound bone-in turkey breast, thawed if frozen
1 medium onion, chopped (1/2 c.)
1 medium stalk celery, chopped (1/2 c.)
1 bay leaf
1 tsp. salt
1/2 tsp. coarsely ground pepper
1 tsp. chicken bouillon granules
1/2 cup water

Remove gravy packet or extra parts from turkey breast. Place onion, celery
and bay leaf in cavity of turkey. Place turkey in 5-quart slow cooker.
Sprinkle turkey with salt and pepper. Mix bouillon and water until
granules are dissolved; pour over turkey. Cover and cook on low heat
setting 8 to 9 hours or until juice of turkey is no longer pink when
center is cut. Remove bay leaf. Serve turkey now.

12 servings 1 Serving: Calories 310 (Calories from fat 115); Fat 13g
(saturated 4g); Cholesterol 125mg; Sodium 410mg; Carbohydrate 1g (dietary
fiber 0g); Protein 47g % Daily Value: Vitamin A 4%; Vitamin C 0%; Calcium
2%; Iron 8% Diet Exchanges: & very lean meat, 1 fat

Note: I had to cut the cooking time down 9 hrs. was to long. This has good
flavor.



Multi-Bean Soup

From: Betty Crocker, Slow Cooker Meals
Prep: 10 min.
Cook: 10 hr. + 15 min.

1 package (20 oz.) 15- or 16-dried bean soup mix, sorted and rinsed
1/2 lb. smoked beef sausage ring, cut into 1/4-inch slices
1 large onion, chopped (1 c.)
10 cup water
1 1/2 tsp. dried thyme leaves
1 tsp. salt
1/s tsp. pepper
2 medium carrots, shredded (1 1/3 c.)
1 can (14 1/2 oz.) diced tomatoes, undrained

Mix all ingredients except carrots and tomatoes in 5- to 6-quart slow
cooker. Cover and cook on high heat setting 8 to 10 hours or until beans
are tender. Stir in carrots and tomatoes. Cover and cook on high heat
setting about 15 minutes longer or until hot. 12 servings.

1 serving: Calories 210 (calories from fat 55); fat 6g (saturated 3g);
cholesterol 10 mg; sodium 660 mg; carbohydrate 35g (dietary fiber 6g);
protein 10g % Daily Value: vitamin A 22%; Vitamin C 10%;Calcium 4%; Iron
14% Diet exchanges: 2 starch, 1/2 lean meat, 1 vegetable




Crockpot Lemon Garlic Chicken with Wild Rice

Recipe courtesy Kathleen Daelemans

1 pound boneless, skinless chicken breasts, lightly pounded (3 to 4 ounces
meat
per person)
Kosher salt
Freshly ground black pepper
8 cloves garlic, smashed
1 cup wild rice blend
1/4 cup fresh squeezed lemon juice
2 1/4 cups water
10 fresh parsley sprigs

Season the chicken breasts generously with salt and pepper. Place the
chicken breasts in the bottom of a slow cooker. Add the garlic and rice.
Add the lemon juice to the water and stir. Pour this mixture over the rice
and chicken. Stir once to coat. Place the lid on the slow cooker and set
on low for 8 hours. To plate, place a serving of the rice on each plate
and top with 1 chicken breast. Garnish with fresh parsley sprigs

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 8 hours
Difficulty: Easy




Slow Cooker Chicken

8 skinless, boneless chicken breast halves
4 potatoes, cubed
green beans, fresh or frozen
1 (10.75 oz.) can condensed cream of chicken or mushroom
1 (10.75 oz.) can milk
1 Tbsp cornstarch
1 (1 oz.) package dry onion soup mix

Put the chicken pieces, potatoes and green beans into a slow cooker.
Combine the soup, milk, cornstarch and dry soup mix and pour over the
chicken and potatoes. Cook for 8 to 10 hours on low. Serve!




Flank Steak Roll-up

From: Taste of Home's Quick Cooking

1 can (4 oz.) mushroom stems and pieces, undrained
2 Tbsp. butter or margarine, melted
1 pkg. (6 oz.) seasoned stuffing mix
1 beef flank steak (1 3/4 lbs.)
1 envelope brown gravy mix
1/4 cup chopped green onions
1/4 cup dry red wine or beef broth

In a bowl, toss the mushrooms, butter and dry stuffing mix. Spread over
steak to within 1 in. of edges. Roll up jelly-roll style, starting with a
long side; tie with kitchen string. Place in a slow cooker. Prepare gravy
mix according to package directions; add onions and wine or broth. Pour
over meat. Cover and cook on low for 8-10 hours. Remove meat to a serving
platter and keep warm. Strain cooking juices and thicken if desired.
Remove string from roll-up; slice and serve with gravy. Yield: 6 servings.





Cornish Hens with Potatoes

Taste of Home's Quick Cooking

"For a wonderful holiday meal with only a fraction of the work, consider
Deborah Randall's savory submission. "This special slow-cooked dinner is
delicious, " she writes from Abbeville, Louisiana. "I serve it with green
beans and French bread."

4 Cornish game hens (20 ounces each)
2 Tablespoons vegetable oil
4 large red potatoes, cut into 1/8-inch slices
4 bacon strips, cut into 1-inch pieces
Lemon-pepper seasoning and garlic powder to taste
Minced fresh parsley

In a large skillet, brown hens in oil. Place the potatoes in a 5-qt. slow
cooker. Top with the hens and bacon. Sprinkle with lemon-pepper and garlic
powder. Cover and cook on low for 6-8 hours or until meat juices run clear
and potatoes tender. Thicken the cooking juices if desired. Sprinkle the
hens with parsley.

Yield: 4 servings.

I made this with out the potatoes. Delicious!


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